Can you eat the skin?

Acorn squash has a very thin skin, so you can leave it on and eat with no issue. No need to peel, just slice into wedges to roast and enjoy. You’ll also be able to reap the rewards of the concentrated nutrients found in the skin plus some extra fiber.

How can I reheat crispy chickpeas?

If you plan to reheat, place your chickpeas in the oven or air fryer at 400F for 5-6 minutes to heat them back up and crisp up.

How long will this keep?

This meal is best enjoyed immediately after preparing. Both the squash and chickpeas may become softer as they cool and will still be delicious even if you happen to reheat in the microwave. Store the sauce and roasted ingredients in separate airtight containers in the fridge for up to 4 days. If you have access to an oven or air fryer when reheating, reheat the squash and chickpeas in the oven at 400F for about 5-6 minutes until warmed and crisped up.

Garlic Rosemary Roasted Acorn Squash and Chickpeas

Name: Garlic Rosemary Roasted Acorn Squash and Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 small acorn squash; 3 sprigs fresh rosemary, removed from stems and roughly chopped; 8 sprigs fresh thyme, removed from stems; 1 tbsp nutritional yeast; 2 tsp cornstarch; 1 tsp onion powder; 4 cloves garlic, crushed with a garlic press; 2 tbsp avocado oil, divided; 1 tbsp maple syrup; 1, 15 oz can of chickpeas, rinsed and drained; 8 stems of Lacinato kale, rough woody stem ends removed; Salt and pepper to taste; 3/4 cup raw cashews, soaked in boiling water for 1 hour; 1/3 cup water; 2 cloves garlic; 1 tbsp nutritional yeast; Juice of one small lemon; 1/4 heaping tsp kosher salt or more to taste

Description

This tray of Garlic Rosemary Roasted Acorn Squash and Chickpeas is an easy vegan sheet pan dinner that cooks in 35 minutes. A full meal loaded with fall flavors and will make you feel satisfied with every bite.

Ingredients

Squash & Chickpeas

1 small acorn squash
3 sprigs fresh rosemary, removed from stems and roughly chopped
8 sprigs fresh thyme, removed from stems
1 tbsp nutritional yeast
2 tsp cornstarch
1 tsp onion powder
4 cloves garlic, crushed with a garlic press
2 tbsp avocado oil, divided
1 tbsp maple syrup
1, 15 oz can of chickpeas, rinsed and drained
8 stems of Lacinato kale, rough woody stem ends removed
Salt and pepper to taste

Cashew Cream (optional)

3/4 cup raw cashews, soaked in boiling water for 1 hour
1/3 cup water
2 cloves garlic
1 tbsp nutritional yeast
Juice of one small lemon
1/4 heaping tsp kosher salt or more to taste

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Instructions

Preheat the oven to 400F. Cut your acorn squash in half lengthwise and scoop out the seeds. Cut each half into thin 1/2 inch thick wedges then place into a medium mixing bowl.
To the bowl, add half the amount of chopped rosemary and thyme then add the nutritional yeast, cornstarch, onion powder, 2 cloves of crushed garlic, 1 tablespoon of oil, maple syrup and a generous pinch of salt. Toss each wedge to evenly coat and add additional oil if needed.
Place each wedge onto a lined baking sheet in a single layer with some space between each piece and reserve the bowl for the kale on the side.
Add your chickpeas to a clean kitchen towel and pat dry. Place on a second lined baking tray and top with the remaining rosemary, thyme, garlic, oil, and a pinch of salt. Toss to evenly coat and spread them out into a single layer on the baking sheet.
Place both the squash and chickpea trays in the oven to roast for 25 minutes, giving the chickpeas a nice toss half way through.
As everything bakes, chop the kale into bite sized pieces and place in the bowl used for the squash from earlier. Sprinkle the kale with salt and toss to coat in the residual oil and seasoning left in the bowl.
Remove the chickpeas from the oven after 25 minutes. Flip the squash and return the tray to the oven for 10 minutes. Set the chickpeas aside and in the same tray spread out the kale. Place this tray into the oven when 7 minutes are left for the squash.
For the cashew cream, add the cashew cream ingredients to a high speed blender and blend on high until completely smooth. Adjust salt and pepper to taste.
To assemble plates, spread a spoonful of the sauce on the bottom of the plate, top with the kale, then the roasted squash and finally the crispy chickpeas.

Notes

Make sure your chickpeas and veggies have enough room to roast in their pan. Don’t try to jam everything onto one pan, just use an additional pan. Always spread out your vegetables and legumes on your baking tray so they are laying in a single layer, preferably with a little space between each other to help avoid any items from steaming instead of roasting and browning.

To make your acorn squash easier to cut, place in the microwave. This can be helpful with larger squashes as this will help soften it slightly so you can have an easier time cutting into it. Before microwaving, poke the squash a few times with a sharp knife to help release steam as it cooks. Place the squash on top of a microwave safe dish and microwave for 3 minutes to soften. Remove the squash with some oven safe mitts, then carefully cut the squash in half.

Add enough oil. Make sure your ingredients are coated well to ensure even roasting for the squash and a crispy texture on the chickpeas.

Quick soak your cashews. If you forget to soak them overnight, you can do a quick 1 hour soak. Just place your cashews in a heat safe dish and cover the cashews in boiling water from a tea kettle. Let the cashews sit for an hour and then drain off the liquid and they are ready to use.